Raw chicken stored above lentils in walk-in cooler (corrected). Coleslaw noted at 54 degrees and yogurt noted at 56 degrees, both stored on cold buffet (corrected). Raw beef stored on preparation table noted at 60 degrees (corrected). Tandoori chicken stored in hot holding noted at 106 degrees (corrected). All food on buffet not stored protected, some food items stored on floor in kitchen and in storage shed and some food products in walk-in cooler not stored protected. Some pans of food double stacked without hard covers. Ice scoop stored directly on ice machine, not a clean and sanitized surface. Single service items throughout kitchen and in storage area not stored inverted. Some single service bowls re-used as scoops, lack handles. Some food storage containers noted in poor repair. Refrigerator noted in poor repair. Wooden walls and floor in storage shed not sealed. Three bay sink not set up to wash, rinse and sanitize as required. Interior and exterior of garlic container in walk-in cooler not clean. Shelving in dry storage area, lower shelving under preparation table at cook line, interior of refrigerator, exterior of food storage containers and exterior of small preparation cooler all not clean. Standing water noted in small preparation cooler. All walls and floors under and around equipment not clean. Walls in kitchen noted in poor repair. Hood vents above grill and ceiling vent in waitress area not clean.

Hand wash station not set up. Establishment noted operating without a valid Temporary Food Service Permit (certificates of insurance for workers' compensation and disability insurance must be provided - see enclosed Notice to Permit Applicants).

Trays of whole fish of unknown origin noted in chest freezer, not an approved source (fish removed from premises). Raw chicken and raw pork stored above cooked chicken in walk-in cooler and raw shrimp stored above ready-to-eat foods in walk-in cooler (all corrected). Raw shrimp in bowl on preparation table noted at 57 degrees and approximately one and one-half dozen raw whole shell eggs stored at cook line noted at 71 degrees (all corrected). Cooked chicken stored in double-door cooler covered while cooling, noted at 100 degrees (corrected). Containers of food in preparation top cooler double stacked without hard covers. Single service items at cook line not stored inverted. All wooden shelving noted with chipped paint and in poor repair. Door gasket on walk-in cooler and chest freezer noted in poor repair. Wiping cloth at cook line not stored in sanitizing solution between uses. All shelving in walk-in cooler, white plastic table behind cook line, exterior of meat slicer and knives stored on shelf all not clean. Employee toilet room cluttered with unnecessary items and fixtures not clean. Floor under cook line and floor under and around equipment not clean. Fan guards on walk-in cooler, filter on forced air furnace and portions of ventilation hood filters all not clean.

Two employees noted scooping ice without wearing gloves or using approved gloveless
scoop, no bare hand contact noted. Buckets of sanitizing solution not labeled. Three flats of raw whole shell eggs noted at 65 degrees, one gallon of milk noted at 54 degrees and one-half can of clam chowder noted at 52 degrees - all stored in sliding-door cooler (voluntarily discarded above items). Pork wontons stored in sliding-door cooler noted between 50 degrees-52 degrees (corrected). Salad dressings stored on salad buffet noted between 51 degrees-53 degrees (voluntarily discarded). Puddings stored on cold buffet noted between 55 degrees-57 degrees (corrected). Cooked pork in walk-in cooler covered while cooling, noted at 58 degrees (corrected). Recently cooked clams stored on counter at cook line noted at 72 degrees, not stored under refrigeration or in hot holding (corrected). Sliding-door cooler in kitchen noted operating at 57 degrees; not operating properly to maintain temperature of potentially hazardous foods at or below 45 degrees (removed all potentially hazardous foods). Various food items stored on floor throughout establishment. Containers of various foods noted double-stacked without hard covers. Buckets of bulk food stored on lower shelf not covered. Knife stored between table and cooler in kitchen, not a clean and sanitized surface. Bowls used as scoops in food lack handles. Single service bowls being re-used as scoops in rice cooker, lack handles. Boxes of single service items stored on floor at bar. Single service items at sushi bar not stored inverted. Small sushi cooler lacks accessible thermometer. Wiping cloths not stored in sanitizing solution between uses Interior of ice machine, microwave oven at end of cook line, bulk can opener, soda guns at bar and ice bin at bar all not clean. Bottom and door tracks on both sliding-door coolers in kitchen, all shelving in walk-in cooler, exterior of three-door freezer and exterior of keg faucets at bar all not clean. Floor drain in walk-in cooler and some floor areas at bar not clean. Peeling paint noted on some wall and ceiling areas. Mold noted on walls and ceiling in rear preparation area. Ceiling in walk-in cooler not clean. Standing water noted on floors throughout kitchen/dish washing area. Ventilation hoods not clean. Offensive odor noted in walk-in cooler.

Cases of beer stored on floor in walk-in beer cooler. Soda line noted touching floor at bottom of boxed soda set up in rear storage room. Boxes of food items stored on floor in walk-in freezer. Lower cooler across from cook line lacks working thermometer. Several poly cutting boards noted heavily scored and stained. Rust noted on shelving units in walk-in beer cooler. Mold growth noted on exteriors of eight jars of cocktail onions (all jars voluntarily discarded). Interior plastic edge of ice machine not clean. Fronts and sides of equipment at cook line not clean. Shelving in double-door cooler at end of cook line not clean. Water accumulation noted on bottom shelf of middle preparation top cooler and bottom of wine chiller cooler unit at bar. Paper towels not provided at hand wash sink at bar. Rat droppings noted beneath mop sink and storage shelving in dry storage area near ice machine. Walls and floors below shelving near dish washing station are not clean and noted with accumulation of food debris. Floors under and behind equipment at cook line not clean. Edges and floors under shelving in kitchen noted with accumulation of grease and food debris.

Several containers of grape leaves on ice in coolers and in reach-in cooler noted between 60 degrees-62 degrees (corrected). Probe thermometer not available to monitor temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

Violations corrected

The following restaurants were found to have corrected previously cited violations during re-inspections.